Minted Lamb and Sugar Snap Pea Salad

ingredients

• 1 pound sugar snap peas (about 1 quart), trimmed
• 1 1/2 pounds cooked Butterflied Leg of Lamb, cut across grain into thin slices
• 1 small red onion, slices thin
• dressing
• 3 tablespoons rice vinegar (not seasoned)
• 1/2 teaspoon salt
• 2 teaspoons honey
• 2 tablespoons soy sauce
• 2 tablespoons dark sesame oil
• 1/4 cup finely chopped fresh mint leaves
• Garnish: mint sprigs

directions

In a saucepan of boiling salted water blanch peas 1 minute and drain in a sieve. Rinse peas under cold water to stop cooking and drain well.

In a large bowl toss peas with lamb and onion.

Make dressing:

In a small bowl whisk together all ingredients.

Drizzle dressing over salad and toss well. Garnish salad with mint sprigs.